Roasted Fall Vegetables are a perfect side dish for fall and Thanksgiving dinners. Easy to make in less than an hour.
Who loves easy side dishes? When it comes to dinner – especially holiday dinners, I like to keep things as easy as possible.
This time of year is so full and busy – so anything that can make the meal prep simple is a plus in my book. This is why I love these roasted fall vegetables so much. They come together quickly and are packed full of nutrients too.
Roasting vegetables is one of the best ways to bring out natural sugars and flavor. Plus it is so easy to do – just toss them together with a bit of oil and seasonings and let the oven do the rest of the work for you.
The progression of fall brings such a variety of new vegetables to the table, so you’ll want to make sure you take advantage of all of these seasonal goodies while they’re still in season. From pumpkin to butternut squash, there’s a wide selection for roasting.
sheet pan roasted vegetables
Here are some commonly asked questions
What are the Best Vegetables to Roast in the Fall?
Fall is a great time to get cozy with your oven and roast your favorite vegetables. Roasting vegetables can add a lot of flavor to them, but there are some things you have to do in order to make sure they don’t burn.
The oven should be preheated before adding the vegetables inside. Be sure to add salt and olive oil and any other seasonings before roasting vegetables for the best taste, but not too much salt because it will cause the vegetables to stick together when you try cutting them later on.
When roasting garlic, cut off the top of the garlic head and drizzle with olive oil or butter before placing it in an aluminum foil packet.
Be sure to evenly space your vegetables together as they cook for even roasting so that none of them will dry out.
How to store roasted vegetables
Roasted vegetables can be stored in the fridge for up to one week. The best way to store them is in an airtight container with a small portion of the cooking liquid from the pan.
pan roasted vegetables
Can these roasted vegetables be made in the air fryer?
Yes – you can make these veggies in the air fryer. You might need to work in batches depending on the size of your air fryer.
To make – place the prepared vegetables in the air fryer basket in a single layer. Cook at 400 for 10-12 minutes or until fork-tender. If they start to brown too much, you can tent the top with foil to keep them cooking evenly.
what to serve with roasted fall vegetables
These roasted vegetables are so versatile – they can be served with just about anything. But here are a few of the things we like to make these with.
- Garlic Parmesan Stuffed Mushrooms
- Slow Cooker Sweet Potatoes
- 30-Minute Dinner Rolls
- Applewood Traeger Smoked Turkey
- Best Roated Turkey – How to Roast a Turkey
- Pumpkin Roll Cake with Bourbon Caramel Sauce
- Best Pumpkin Pie
- Holiday Party Punch
fall vegetables
ingredients for roasted autumn vegetables
- Brussels sprouts halved
- carrots – peeled and cut into 1” slices
- sweet potato
- butternut squash – peeled and cut into 1” cubes
- acorn squash – cut into ¼” slices.
- olive oil
- shallot – minced
- garlic – minced
- fresh sage – minced
- fresh rosemary – minced
- Salt and pepper
Can you freeze roasted vegetables?
Roasting vegetables can be a great way to get more flavor out of them. However, sometimes you might want to save the rest for another time. You can do this by freezing roasted vegetables.
Store the roasted vegetables in an airtight container or freezer bag, then put them in the freezer for up to 3 months.
When you are ready to heat them up again, take them out of the freezer and let them thaw gradually at room temperature or place the bag in room-temperature water.
fall vegetables recipe
how to make roasted fall vegetables
- Preheat the oven to 425F.
- In a large mixing bowl, combine the Brussels sprouts, carrots, potatoes, squash, and olive oil. Mix well.
- Divide the vegetables between two large baking sheets, making sure not to overcrowd them. Roast for 20 minutes, then stir and add the shallot, garlic, sage, rosemary, salt and pepper. Roast for an additional 20 minutes.
- Remove from the oven and top with dried cranberries.
- Serve warm and store any leftovers in an airtight container in the fridge for up to two days.
TIPS for Making Roasted Vegetables
- I used a mix of the vegetables I had on hand! Feel free to swap for any of your favorite vegetables. Leeks, broccoli, broccolini, delicata squash, lemon zest, baby potatoes, red potatoes, bell peppers, red pepper flakes, red onion, geen beans, etc. would all be great substitutions.
- Garlic adds great flavor to the vegetables! Substitute 1 teaspoon of garlic powder if needed.
- Olive oil helps the vegetables crisp and brown in the oven.
- Rosemary and sage were the herbs I chose to season the vegetables with! Fresh thyme and parsley would also be delicious.
- Dried cranberries add a bit of sweetness and great color!
- You can lay the veggies out on parchment paper for easy clean up.
- Try a drizzle of balsamic vinegar for extra flavor.
- Toss the ingredients together in a large resealable bag instead of a large bowl if you plan to make these ahead of time.
- Try tossing with coconut oil or avocado oil as an easy way to keep the flavors lighter.
Can roasted vegetables be prepared ahead of time?
Yes, roasted vegetables can be prepared ahead of time to make things easier for you.
One way to prepare roasted vegetables ahead of time is to mix them in a bag with oil and salt. They then put the bag in the refrigerator for up to three days.
You could also roast them in advance, but you will then have to reheat. When you need them, you can simply warm them in the microwave or a warm oven for a couple of minutes.
Ideally, if you have time, it is best to roast vegetables at least an hour before dinner so they are still warm when they are served.
DON’T MISS THESE HOLIDAY E-BOOKS!
Products I love when making roasted vegetables…
This easy side dish recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade roasted vegetables before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this side-dish recipe.
roasted root vegetables
If you love this Easy Roasted Fall Vegetable recipe, you’re going to love these other side dish recipes too. Please click each link below to find the easy, printable recipe!
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Roasted Fall Vegetables
Ingredients
- 8 ounces Brussels sprouts halved
- 4 large carrots peeled and cut into 1” slices
- 1 large sweet potatoe or 2 medium, peeled and cut into 1” pieces
- 1 butternut squash peeled and cut into 1” cubes
- 1 acorn squash cut into ¼” slices.
- 3 tablespoons olive oil
- 1 shallot minced
- 3 cloves garlic minced
- 2 tablespoons fresh sage minced
- 1 tablespoon fresh rosemary minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425F.
- In a large mixing bowl, combine the Brussels sprouts, carrots, potatoes, squash, and olive oil. Mix well.
- Divide the vegetables between two large baking sheets, making sure not to overcrowd them. Roast for 20 minutes, then stir and add the shallot, garlic, sage, rosemary, salt and pepper. Roast for an additional 20 minutes.
- Remove from the oven and top with dried cranberries.
- Serve warm and store any leftovers in an airtight container in the fridge for up to two days.
Notes
- I used a mix of the vegetables I had on hand! Feel free to swap for any of your favorite vegetables. Leeks, broccoli, broccolini, delicata squash, red potatoes, etc. would all be great substitutions.
- Garlic adds great flavor to the vegetables! Substitute 1 teaspoon of garlic powder if needed.
- Olive oil helps the vegetables crisp and brown in the oven.
- Rosemary and sage were the herbs I chose to season the vegetables with! Thyme and parsley would also be delicious.
- Dried cranberries add a bit of sweetness and great color!
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
